1 kg of beef or pork shoulder, cut into chunks
1 tablespoon of olive oil
1 ham hock
1/2 kg of smoked linguiça sausage, sliced
2 hot chorizo sausages, sliced
300 g of smoky bacon, cut into large pieces
6 boneless chicken thighs, skin removed
2 liters of warm water, approximately
200 g of abobora squash, peeled and cubed
3 carrots, peeled and chopped
5 large potatoes, peeled and cubed
2 cassava roots, peeled and cubed
2 corn stalks, cut into 3 pieces
4 mandioca tubers, peeled and cubed
4 onions
8 garlic cloves, skin removed
1/2 cabbage, separated into leaves and whole
1 bunch of chopped parsley
2 banana peels
1 1/2 cups of cassava flour
Salt, oil, and black pepper to taste
1 kg of beef or pork shoulder, cut into chunks
1 tablespoon of olive oil
1 ham hock
1/2 kg of smoked linguiça sausage, sliced
2 hot chorizo sausages, sliced
300 g of smoky bacon, cut into large pieces
6 boneless chicken thighs, skin removed
2 liters of warm water, approximately
200 g of abobora squash, peeled and cubed
3 carrots, peeled and chopped
5 large potatoes, peeled and cubed
2 cassava roots, peeled and cubed
2 corn stalks, cut into 3 pieces
4 mandioca tubers, peeled and cubed
4 onions
8 garlic cloves, skin removed
1/2 cabbage, separated into leaves and whole
1 bunch of chopped parsley
2 banana peels
1 1/2 cups of cassava flour
Salt, oil, and black pepper to taste
Brown the meat in olive oil
Set aside
In the same pot, brown the chicken and set aside
Return the beef to the pot and add the smoky bacon
Cover with warm water and simmer over low heat until the meat starts to become tender
If necessary, add more water
Add the chicken, sausages, and ham hock
Simmer for an additional 15 minutes
Add the squash, carrots, potatoes, cassava roots, and corn stalks
Simmer for another 10 minutes
Add the mandioca tubers, onions, garlic, and cabbage
Simmer for an additional 15 minutes
Now add half of the parsley and stir well
During cooking, add warm water as needed to maintain a rich broth
Remove enough broth to make the piro
Finally, add the remaining parsley to the pot and season with salt and black pepper
When everything is cooked and tender, remove enough broth to make the piro
Serve the stew in a serving dish with bananas on the side, accompanied by hot piro.
